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Baking at the 20th Century Cafe iconic European desserts from linzer torte to honey cake

"Transporting readers straight to the grand cafés of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco's best pastry chefs, pays homage to the foundational desserts of so man...

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Main Author: Polzine, Michelle (Author)
Corporate Author: 20th Century Cafe (San Francisco, Calif.)
Other Authors: Brackett, Aya (Photographer)
Format: Books Print Book
Language:English
Published: New York : Artisan Books, [2020]
Subjects:
Desserts.
Baking.
Cooking, European.
Cookbooks.
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Summary:"Transporting readers straight to the grand cafés of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco's best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats-many of them gluten-free-are smart, interesting, and foolproof, and deliver big flavor. Polzine's coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecake-even pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzine's quirky, relatable "you can do this" enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, with Baking at the 20th Century Cafe, Polzine offers a new entry into the essential baking cookbook canon"--
Item Description:Includes index.
Physical Description:350 pages : illustrations ; 26 cm
ISBN:9781579658984
1579658989
Author Notes:Michelle Polzine is the chef/owner of 20th Century Café, and one of San Francisco's best pastry chefs. She began cooking in North Carolina in 1992 and got her big break in 1995 at Chapel Hill's Pyewacket restaurant. Polzine made the restaurant's famous dinner rolls, and a pastry career was born. She has since worked at some of San Francisco's best restaurants, from Delfina and Chez Panisse to the Range. She has been covered in Bon Appétit , Food & Wine , and the New York Times , among other publications, and has been nominated as Outstanding Pastry Chef by the James Beard Foundation. She lives in San Francisco with her husband and cats. Follow her on Instagram @20thcenturycafesf.


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